Cookie-Crusted, Chocolate Pecan Pie

recipe

Yield:

10 servings (serving size: 1 wedge)

Recipe from

Cooking Light

Nutritional Information

Calories 288
Caloriesfromfat 30 %
Fat 9.6 g
Satfat 2.5 g
Monofat 4.1 g
Polyfat 1.6 g
Protein 3.5 g
Carbohydrate 46.8 g
Fiber 0.9 g
Cholesterol 67 mg
Iron 1.3 mg
Sodium 187 mg
Calcium 40 mg

Ingredients

Crust:
40 reduced-fat vanilla wafers
2 tablespoons brown sugar
1 tablespoon butter, melted
1 large egg white, lightly beaten
Cooking spray
Filling:
1/2 cup coarsely chopped pecans, toasted
1/3 cup semisweet chocolate chips
2/3 cup dark corn syrup
1/2 cup packed brown sugar
3 tablespoons bourbon
1 teaspoon vanilla extract
1/4 teaspoon salt
3 large eggs, lightly beaten

Preparation

Preheat oven to 350°.

To prepare crust, place cookies in a food processor; process until finely ground. Add 2 tablespoons brown sugar, butter, and egg white; pulse 2 to 3 times or just until moistened. Press mixture into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 350° for 5 minutes. Cool on a wire rack.

To prepare filling, sprinkle pecans and chocolate chips into bottom of prepared crust. Combine syrup and remaining ingredients, stirring well with a whisk. Pour over pecans and chocolate chips. Bake at 350° for 27 minutes or until set. Cool on a wire rack.

May 2003
My Notes

Only you will be able to view, print, and edit this note.

Add Note